PROXIMATE COMPOSITION OF TWO SPECIES OF PHASEOLUS VILGARIS L. (WHITE BEANS AND BROWN BEANS) SOLD IN IKOT EKPENE METROPOLIS, AKWA IBOM STATE
Abstract
The analysis of the proximate composition of brown and white beans was carried out using standard analytical method. The results from the analysis were as follows; Brown beans: moisture content 18.065±0.291, ash content 7.16± 0.073, crude fat 3.635 ±0.191, crude protein 34.065 ±0.064, crude fiber 1.665±0.291, carbohydrate 58.89±0.142, caloric value 384.535±2.029 and White beans: moisture content 14.34±0.31, ash content 6.175± 0.234, crude fat 2.255 ±0.361, crude protein 27.34 ±0.057, crude fiber 2.47±0.043, carbohydrate 61.945±0.036, caloric value 365.055±2.029. The results therefore revealed that both white and brown beans are good sources of nutritional composition, also a healthy food for proper growth and development of the body.
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